Best 12 Stuffed Piquillo Peppers Recipes

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**Stuffed Piquillo Peppers: A Culinary Journey of Flavors and Textures**

Embark on a delightful culinary adventure with our curated collection of stuffed piquillo pepper recipes. These vibrant and flavorful peppers, also known as Basque peppers, are the perfect canvas for a variety of fillings, offering a symphony of tastes and textures. From classic Spanish recipes to innovative vegetarian and vegan creations, our selection caters to every palate and preference. Discover the art of stuffing piquillo peppers and elevate your meals with these delectable dishes.

**Classic Spanish Stuffed Piquillo Peppers**: Experience the traditional flavors of Spain with this classic recipe. Roasted piquillo peppers are filled with a savory combination of ground beef, rice, and aromatic spices. Topped with a rich tomato sauce and melted cheese, these peppers are a hearty and comforting dish that will transport you to the heart of Spanish cuisine.

**Vegetarian Stuffed Piquillo Peppers**: Delight in the vibrant flavors of this vegetarian take on stuffed piquillo peppers. A medley of roasted vegetables, including zucchini, bell peppers, and mushrooms, is expertly seasoned and nestled inside the peppers. Finished with a tangy tomato sauce and a sprinkle of herbs, this dish is a symphony of colors and textures that will satisfy even the most discerning vegetarian.

**Vegan Stuffed Piquillo Peppers**: Embark on a culinary journey of plant-based delights with our vegan stuffed piquillo pepper recipe. A flavorful combination of quinoa, black beans, and roasted vegetables creates a hearty and satisfying filling. Drizzled with a creamy vegan sauce and topped with crispy breadcrumbs, these peppers offer a delectable balance of flavors and textures that will leave you feeling nourished and satisfied.

**Air Fryer Stuffed Piquillo Peppers**: Experience the convenience and health benefits of air frying with our air fryer stuffed piquillo pepper recipe. Simply fill the peppers with your favorite fillings, pop them in the air fryer, and let the magic happen. Enjoy crispy and flavorful peppers with minimal oil, making this dish a guilt-free indulgence that won't compromise on taste.

**Baked Stuffed Piquillo Peppers**: Indulge in the comforting goodness of baked stuffed piquillo peppers. Roasted peppers are filled with a variety of fillings, from classic Spanish to vegetarian and vegan options. Baked to perfection in a flavorful sauce, these peppers offer a warm and hearty meal that is perfect for a cozy dinner or a special occasion.

Here are our top 12 tried and tested recipes!

SAUSAGE-STUFFED PIQUILLO PEPPERS



Sausage-Stuffed Piquillo Peppers image

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 12

Number Of Ingredients 14

8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ cup cooked long-grain white rice
2 ounces goat cheese
1 large egg
3 tablespoons chopped fresh parsley, divided
2 cloves garlic, crushed
1 teaspoon ground cumin
1 blood orange, zested and juiced
1 pinch cayenne pepper, or more to taste
12 piquillo peppers
2 tablespoons chopped almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  • Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  • Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g

STUFFED PIQUILLO PEPPERS



Stuffed Piquillo Peppers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 50m

Yield 14 stuffed peppers

Number Of Ingredients 16

14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
1 1/3 cups goat cheese (about 11 ounces), at room temperature
2/3 cup packed finely grated manchego cheese (about 4 ounces)
2 tablespoons finely chopped fresh chives
2 tablespoons honey
2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
1/2 teaspoon sweet Spanish paprika
Kosher salt and freshly ground white pepper
1/4 cup sherry vinegar
1 tablespoon honey
Kosher salt
1 tablespoon golden raisins
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian parsley
3 tablespoons roughly chopped marcona almonds, for garnish

Steps:

  • For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
  • In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
  • Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
  • For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
  • To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

TUNA-STUFFED PIQUILLO PEPPERS



Tuna-Stuffed Piquillo Peppers image

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories     finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

Steps:

  • Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
  • Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
  • Use a teaspoon to fill each pepper with some of the tuna mixture.
  • Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE



Piquillo Peppers Stuffed with Goat Cheese image

Provided by José Andrés

Categories     Pepper     Appetizer     Picnic     Quick & Easy     Goat Cheese     Healthy     Party     Self

Number Of Ingredients 8

2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoons aged Spanish sherry vinegar
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
3 ounces lowfat soft goat cheese
Olive oil cooking spray
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme

Steps:

  • Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

GOAT CHEESE-STUFFED PIQUILLO PEPPERS



Goat Cheese-Stuffed Piquillo Peppers image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons sliced almonds
12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
8 ounces goat cheese
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Sherry vinegar, for drizzling

Steps:

  • Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
  • If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
  • Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
  • Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

STUFFED PIQUILLO PEPPERS WITH CHORIZO AND MANCHEGO



Stuffed Piquillo Peppers with Chorizo and Manchego image

Provided by Anne Burrell

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)

Steps:

  • Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.
  • Preheat the oven to 350 degrees F.
  • Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.
  • While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.
  • Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

STUFFED PIQUILLO PEPPERS WITH GOAT CHEESE



Stuffed Piquillo Peppers with Goat Cheese image

Sweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint-the perfect appetizer

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 7

16 ounces goat cheese, room temperature
4 scallions, thinly sliced
1/2 cup coarsely chopped fresh mint
1/8 teaspoon red-pepper flakes, plus more for garnish
1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
2 lemons
Spring onions, for garnish (optional)

Steps:

  • Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
  • Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.

PIQUILLO PEPPERS STUFFED WITH BRANDADE



Piquillo Peppers Stuffed With Brandade image

Provided by Mark Bittman

Categories     dinner, appetizer

Time 1h30m

Yield 4 appetizer-size servings

Number Of Ingredients 13

1/2 pound salt cod
1/4 teaspoon black peppercorns
1 bay leaf
2 sprigs thyme
1 head garlic
1/2 cup cream
6 tablespoons extra virgin olive oil
3 cups milk
1/2 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
Salt and freshly ground white pepper to taste
12 piquillo peppers
1 small red pepper, trimmed, seeded and finely sliced
1 shallot, peeled and sliced

Steps:

  • Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period. Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets. Reserve one clove of garlic, then slice the head in half crosswise.
  • Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
  • When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes with remaining milk and herb sachet. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
  • Drain cod and potatoes, discard sachets, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with white pepper to taste. Use a small spoon or piping bag to stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
  • Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove. Warm 1 tablespoon of olive oil in a medium skillet over moderate heat. Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring. Add 2 tablespoons water, cover pan and lower heat. Cook for about 20 minutes, or until vegetables are completely tender. Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
  • Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes. Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.

Nutrition Facts : @context http, Calories 709, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 39 grams, Fiber 9 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 4093 milligrams, Sugar 21 grams

BRANDADE-STUFFED PIQUILLO PEPPERS



Brandade-Stuffed Piquillo Peppers image

You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 to 20

Number Of Ingredients 9

1 pound salt cod
1 small onion, halved
2 bay leaves
1 medium russet potato, peeled and cut into chunks
1/2 cup extra-virgin olive oil, plus more for drizzling
6 tablespoons heavy cream
Coarse salt and freshly ground pepper
16 to 20 whole drained roasted canned or jarred piquillo peppers (about 1/2 ounce each)
2 garlic cloves, very thinly sliced

Steps:

  • Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
  • Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
  • Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
  • Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.

GOAT CHEESE STUFFED PIQUILLO PEPPERS



Goat Cheese Stuffed Piquillo Peppers image

This is a Spanish traditional recipe and I had it at a restaraunt in town that serves traditional Spanish tapas. This was a fantastic dish and I just had to find a recipe. I found this online and it looks exactly like what I had. Enjoy!

Provided by Niki Zuidema

Categories     Spanish

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (12 ounce) jars spanish piquillo peppers (make sure you look for Origin of Spain becuase these are going to be the best)
5 ounces goat cheese, room temperature
3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
coarse sea salt, to taste
coarse ground pepper, to taste

Steps:

  • Preheat Broiler to High.
  • With you fingers, gently open the stem end of one of the peppers being careful not to poke through the pepper.
  • Carefully stuff about 1/2 teaspon goat cheese inside (it should fill the peppers but not be falling out).
  • Continue until all peppers are filled.
  • Arrange peppers in a single layer in a broiler-proof glass baking dish.
  • Pour 1 tablespoon of the olive oil over them.
  • Sprinkle garlic over the peppers.
  • Broil for 7-10 minutes or until cheese is soft and bubbly.

Nutrition Facts : Calories 219.6, Fat 20.7, SaturatedFat 8.7, Cholesterol 28, Sodium 182.8, Carbohydrate 1.1, Sugar 0.9, Protein 7.7

TUNA STUFFED PIQUILLO PEPPERS TAPAS



Tuna Stuffed Piquillo Peppers Tapas image

This is so good! Serve with at least 2 other tapas.Cooking time is for cooking & cooling the hard boiled egg.

Provided by Pesto lover

Categories     Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

piquillo pepper, drained and patted dry
2 (7 ounce) cans tuna in vegetable oil
4 green onions, finely chopped
1/4 cup parsley, finely chopped
1 teaspoon sherry wine vinegar
1 small garlic clove, minced
1/2 cup black olive, chopped
1 egg, hard boiled, chopped
1/2 teaspoon sweet smoked paprika

Steps:

  • Drain tuna and flake with a fork.
  • Mix all ingredients except peppers into tuna, lightly.
  • Stuff peppers with tuna mixture.Refrigerate at least 20 minutes.
  • Serve cold.
  • For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 minutes. Peel under cold running water,.

STUFFED PIQUILLO PEPPERS



Stuffed Piquillo Peppers image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

12 fresh Piquillo peppers, with stem ends cut off and de-seeded
4 tomatoes, sliced into quarters
4 garlic cloves
3/4 cup olive oil
6 ounces white wine
1/2 teaspoon salt
1 pound dried, salted codfish
6 ounces white wine
4 garlic cloves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon salt
2 cups milk
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

  • To make the sauce: In a blender, drop in the tomatoes and garlic and blend until well chopped. Add the olive oil, white wine, and salt and blend until finely pureed; set aside.
  • To make the stuffing: In a medium sized pot half filled with boiling water, boil the dried cod for about 10 minutes until rehydrated. Drain and put the codfish into a blender. Add the white wine, garlic, parsley, and salt and blend everything together. Then, in a medium sized bowl, whisk together the milk and flour. Add this mixture to the codfish mixture in the blender and puree until it's the consistency of mashed potatoes. Heat a medium skillet over medium-low heat, pour in the codfish stuffing mixture, and cook just until the mixture is heated through. Put the mixture into a medium sized bowl and let it cool before stuffing the peppers.
  • To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of the codfish mixture inside each pepper. It should fill the pepper's cavity but should not be falling out. Continue until all the peppers have been filled.
  • To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce for the peppers. Then very carefully place each pepper in the pan and cook for about 15 minutes, or until heated through. Gently take each pepper out of the pan and place on a serving platter. Spoon the sauce over the peppers and garnish with 2 tablespoons chopped parsley.

Tips:

  • For a smoky flavor, roast the piquillo peppers over an open flame or under a broiler before stuffing.
  • To make the filling more flavorful, add cooked chorizo, diced ham, or crumbled bacon.
  • For a vegetarian filling, use a mixture of cooked quinoa, black beans, and corn.
  • For a creamy filling, add a dollop of goat cheese or cream cheese to the center of each pepper before baking.
  • To make the peppers ahead of time, stuff and bake them, then let them cool completely. Store the peppers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.

Conclusion:

Stuffed piquillo peppers are a delicious and versatile appetizer or main course. They can be made with a variety of fillings, so there's sure to be a recipe that everyone will enjoy. With their smoky flavor and creamy filling, these peppers are sure to be a hit at your next party or gathering.

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